Best 6 Chicken Stew With Classic Dumplings Recipes

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Indulge in the delectable flavors of Chicken Stew with Classic Dumplings, a hearty and comforting dish that epitomizes culinary excellence. This classic recipe combines succulent chicken, tender vegetables, and a flavorful broth, all simmered to perfection. The addition of fluffy dumplings elevates the dish to a new level, creating a harmonious blend of textures and flavors that will tantalize your taste buds.

The article offers a comprehensive guide to preparing this classic dish, featuring not just one but two variations of the recipe. The first recipe introduces the traditional method of making chicken stew with dumplings, while the second recipe presents a delightful twist by incorporating a creamy mushroom sauce. Both recipes are meticulously explained with step-by-step instructions, ensuring that even novice cooks can recreate this culinary masterpiece.

As you journey through the article, you'll discover a wealth of valuable information, including tips for selecting the perfect chicken, vegetables, and herbs to create a flavorful broth. The article also provides insights into the art of crafting light and fluffy dumplings that will add a touch of elegance to your stew.

Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner seeking a comforting and delicious meal, this article has something for everyone. Embark on this culinary adventure and savor the exquisite flavors of Chicken Stew with Classic Dumplings, a dish that is sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Chicken and dumplings is comfort food at its best! Start with a hearty chicken and vegetable stew, then add easy homemade dumplings that cook up light and fluffy.

Provided by Elise Bauer

Categories     Dinner     Soup     Stew     Comfort Food     Chicken     Chicken Stew     Dumplings     Stew

Time 1h

Yield 8

Number Of Ingredients 22

For the chicken and vegetables:
3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat
2 teaspoons butter or extra virgin olive oil, or a combination of both
Salt
1 quart chicken stock, homemade or store-bought
2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
1 large onion, roughly chopped (about 2 cups)
1/3 cup all-purpose flour
1 teaspoon dried thyme
1/4 cup dry sherry or vermouth (optional)
1 tablespoon heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper
For the dumplings:
2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons butter, melted
3/4 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

Steps:

  • Heat the chicken stock: Add the chicken stock to a medium pot and bring it up to a gentle simmer.
  • Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

Nutrition Facts : Calories 638 kcal, Carbohydrate 40 g, Cholesterol 247 mg, Fiber 3 g, Protein 60 g, SaturatedFat 8 g, Sodium 823 mg, Sugar 6 g, Fat 24 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Provided by 2ND COURSE

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 18

1 (3 pound) rotisserie chicken
2 tablespoons butter
1 onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

Steps:

  • De-bone chicken and cut into chunks or shred. Set aside.
  • Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
  • Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

My mother usually didn't care for dumplings. But she raved about this stew...dumplings and all. It's a down-home delicious meal that I make often for my family.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 18

2-1/2 to 3 pounds bone-in chicken thighs or drumsticks
5 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 pound new potatoes, quartered
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths
1 package (10 ounces) frozen peas
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
3/4 cup milk
1/4 cup minced fresh parsley

Steps:

  • Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.

Nutrition Facts : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

HEARTY CHICKEN STEW WITH DUMPLINGS (COOKING FOR 2)



Hearty Chicken Stew with Dumplings (Cooking for 2) image

♥ Bisquick Heart Smart® recipe! Cozy up to a hearty stew that goes together quickly and is ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 3

Number Of Ingredients 12

2 cups frozen broccoli, carrots and cauliflower (from 1-lb bag)
1 cup cut-up cooked chicken breast
3/4 cup water
1 tablespoon ketchup
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 can (14.5 oz) no-salt-added stewed tomatoes, undrained
1 cup Bisquick Heart Smart® mix
1/3 cup fat-free (skim) milk
1/2 teaspoon parsley flakes
1/8 teaspoon garlic salt

Steps:

  • In 2-quart saucepan, heat vegetables, chicken, water, ketchup, Italian seasoning, 1/8 teaspoon garlic salt, the pepper and tomatoes to boiling, stirring occasionally.
  • In small bowl, stir Bisquick® mix, milk, parsley flakes and 1/8 teaspoon garlic salt until soft dough forms. Drop by 6 spoonfuls onto boiling stew; reduce heat.
  • Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 13 g, TransFat 0 g

INSTANT POT® CHICKEN AND DUMPLINGS



Instant Pot® Chicken and Dumplings image

I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.

Provided by Doughgirl8

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 50m

Yield 5

Number Of Ingredients 23

½ tablespoon olive oil
1 cup diced onion
½ cup diced carrot
½ cup diced celery
1 bay leaf
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs
1 pound bone-in chicken breasts, skin removed
½ teaspoon thyme
½ teaspoon dried marjoram
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
salt and ground black pepper to taste
½ cup frozen petite peas
½ cup frozen cut green beans
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons cold unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
½ cup buttermilk

Steps:

  • Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
  • Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
  • Mash butter with the flour to make a smooth paste; set aside.
  • Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
  • Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
  • Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
  • Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

Make and share this Chicken Stew with Dumplings recipe from Food.com.

Provided by RecipeNut

Categories     Stew

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 22

2 tablespoons vegetable oil
2 cups sliced carrots
1 cup chopped onion
1 large green pepper, sliced
1/2 cup sliced celery
2 (14 ounce) cans reduced-sodium fat-free chicken broth, divided
6 tablespoons all-purpose flour
2 lbs boneless skinless chicken breasts
chicken breast, cut into 1 inch pieces
3 medium unpeeled potatoes, cut into 1 inch pieces
6 ounces mushrooms, halved
3/4 cup frozen peas
1 teaspoon dried basil leaves
3/4 teaspoon dried rosemary
1/4 teaspoon dried tarragon
3/4 teaspoon salt (3/4 to 1 teaspoon)
1/4 teaspoon black pepper
2 cups biscuit mix
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried tarragon
2/3 cup 2% milk

Steps:

  • Heat oil in 4-quart Dutch oven over medium heat until hot.
  • Add carrots, onion, green pepper and celery; cook and stir 5 minutes or until onion is tender.
  • Stir in chicken broth, reserving 1/3 cup; bring to a boil.
  • Mix reserved 1/3 cup broth and flour; stir into boiling mixture.
  • Boil, stirring constantly, for 1 minute or until thickened.
  • Stir chicken, potatoes, mushrooms, peas and herbs into mixture.
  • Reduce heat to low; simmer, covered, 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.
  • Add salt and pepper.
  • For Herb Dumplings, combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
  • Spoon dumpling mixture on top of stew in 8 large spoonfuls.
  • Reduce heat to low.
  • Cook, uncovered, 10 minutes.
  • Cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean.
  • Serve in shallow bowls.

Tips:

  • To ensure your chicken stew is flavorful, use a combination of dark and light meat chicken pieces, and generously season the chicken with salt, pepper, and paprika before browning. Browning the chicken adds depth of flavor to the stew, so don't skip this step!
  • Use a variety of vegetables in your stew, such as carrots, celery, onions, and potatoes. You can also add other vegetables like parsnips, turnips, or green beans. Vegetables add sweetness, texture, and nutrients to the stew. Cut the vegetables into uniform pieces so that they cook evenly.
  • Use a flavorful broth for your stew. Chicken broth or stock is a good option, but you can also use beef broth or vegetable broth. If you're using canned broth, be sure to dilute it with water to reduce the sodium content. You can use a mixture of water and white wine for a more complex flavor. If you like, you can add fresh herbs, such as thyme, rosemary, and bay leaves, to the stew while it's cooking. These herbs will infuse the stew with their flavor.
  • Bring the stew to a boil, then reduce the heat and simmer it for at least 1 hour, or until the chicken is cooked through and the vegetables are tender. The longer you simmer the stew, the more flavorful it will be.
  • Serve the stew with dumplings, mashed potatoes, or rice. Dumplings are a classic addition to chicken stew. To make dumplings, combine flour, baking powder, salt, and shortening. Then, add milk or water to form a soft dough. Drop the dumplings into the boiling stew and cook until they are light and fluffy.

Conclusion:

Chicken stew with classic dumplings is a hearty and comforting meal that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and flavorful chicken stew that your family and friends will love. Be sure to experiment with different vegetables, herbs, and spices to find your perfect combination. And don't forget the dumplings – they're the perfect addition to any chicken stew!

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